Ingredients
- 80g Riverina Dairy Greek Style Fetta
- 4 slices prosciutto
- 2 tbsp balsamic vinegar
- 2 tbsp olive oil
- Salt & pepper
- 1/4 rockmelon, 1cm slices
- 100g rocket lettuce
- 25g walnuts
Prosciutto, Fetta & Rockmelon Salad
- Grill the prosciutto until crisp then break into pieces.
- Combine oil with balsamic vinegar for dressing. Add salt and pepper to taste.
- Slice rockmelon into 1cm slices then toss prosciutto with rocket and rockmelon.
- Drizzle salad with dressing.
- Serve topped with walnuts and crumbled fetta.
NOTE: Four peaches can also be used in place of rockmelon if preferred. Simply half and de-stone peaches and cut into wedges.
